Farmers' Market Box October 17th 2019

October 15, 2019 0 Comments


This week’s local produce and featured farms:

Granny Smith Apples – TFair Hills Apple Farm
Dragon Fruit – Tony Do’s
Braising Mix – Terra Madre Gardens
Redbor KaleBe Wise Ranch
Tsu-Li Asian PearPenryn Orchards
Warren Pears – Penryn Orchards” target=”_blank”>Frog Hollow Farms
Pomegranites – Rancho Del Sol Organics
Purple Top turnips – Terra Madre Gardens
Acorn Squash – Tutti Frutti Farms

Farmer’s Choice:

Passion Fruit – NBC Farms
Hachiya Persimmon – Murray Family Farms

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Click the links above & search for products on our website with recipes attached Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hashtag #SpecialtyProduceFMB!

Farmers’ Market Box Recipes

Braised Chicken with Apples
Serves 4-6
1/2 cup unsalted butter
Salt and pepper
6 boneless skinless chicken breasts
1 large onion, thinly sliced into 1/2 moons
4 Granny Smith apples, peeled, cored, and cut into wedges
1/4 cup firmly packed brown sugar
2 teaspoons finely chopped fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/4 cup heavy cream (optional)
Salt and pepper
1. In a large skillet, heat 1/4 cup of the butter, season the chicken with salt and pepper, and brown the chicken on both sides. Remove to a plate and cover with aluminum foil.
2. Melt the remaining butter, and saute the onion, apples, sugar and thyme, until the onions are golden brown—this may take 10 minutes.
3. Add the cider and chicken broth, scraping up any browned bits on the bottom of the pan. Add the chicken back to the skillet, and simmer, uncovered for 20 to 25 minutes until the chicken cooked through. (160 degrees on an instant read meat thermometer)
4. Add the cream (if using) season with salt and pepper and serve. This is delicious with rice, or buttered noodles.
Roasted Salmon with Braised Greens
Serves 6

For the Greens

1/4 cup extra virgin olive oil
3 garlic cloves, sliced
Pinch red pepper flakes
1 bag braising mix, washed, spun dry and tough stems removed
Salt and pepper
1. In a large skillet, heat the oil swirl the garlic and pepper, cooking until the garlic is translucent.
2. Add the braising mix, and toss in the garlic oil, seasoning with salt and pepper.
3. Cook until the greens are tender.
For the Salmon

1/4 cup extra virgin olive oil
1 tablespoon Old Bay seasoning
2 1/2 pound salmon filets
1. Preheat the oven to 400 degrees. Put the oil and Old Bay into a 13-by-9-inch baking dish.
2. Arrange the salmon in the dish and turn to coat.
3. Roast for 10 minutes per inch of thickness, or until the fish reaches 155 on an instant read meat thermometer.
4. Serve the salmon on a bed of the wilted greens.
Pasta with Redbor Kale
Serves 4-6
If you would like to add turnip greens to this, remove the stems, and saute with the kale
4 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
1 bunch redbor kale, tough stems removed, and cut into 1/2-inch ribbons
1/4 cup chicken or vegetable broth
1 pound spaghetti or linguine, cooked 2 minutes short of al dente, saving some of the pasta water
1/2 cup dry breadcrumbs
1/2 cup grated Parmigiano Reggiano
1. In a large skillet, heat 2 tablespoons of oil and saute the garlic and red pepper for 30 seconds, until fragrant. Add the kale to the skillet and toss in the garlic oil. Add the broth, cover and simmer 5 minutes until the kale is tender. Uncover, and simmer another 2 minutes, until most of the liquid in the pan has evaporated.
2. Toss the pasta into the skillet, and turning it into the sauce, adding pasta water if necessary.
3. In a small bowl, combine the crumbs with the cheese.
4. Plate the pasta, and garnish with the bread crumb mixture.
Dragon Fruit Smoothie
Serves 2
1 Dragon fruit, peeled, and coarsely chopped
1/2 cup orange juice
1 cup hulled strawberries
2 tablespoons lemon or lime juice
1 cup plain yogurt
1/2 cup ice
1. In a blender, combine the dragon fruit, orange juice, berries, lemon juice and yogurt. Puree the mixture.
2. Add the ice, and puree again.
3. Serve in a tall glass.
Persimmon Bread
Makes 2 Loaves
Adapted from James Beard.
3 1/2 cups sifted flour
1 1/2 teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2 1/2 cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)
1. Coat the inside of 2 loaf pans with non-stick cooking spray.
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl.
4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
5. Bake 1 hour or until toothpick inserted into the center comes out clean.
6. Cook’s note: the bread will keep stored airtight for 5 days or can be frozen for up to 2 months.
Coconut Passion Fruit Smoothie
Serves 2
1 cup mango nectar
3 passion fruits, flesh only (reserve seeds for serving)
1/2 cup yogurt
1/2 cup coconut milk
6 mint leaves
2 cups ice cubes
1. In a blender, combine the ingredients until pureed.
2. Pour into tall glasses, and garnish with some of the passion fruit seeds if desired.
Stuffed Acorn Squash
Serves 4
4 slices bacon, cut into 1/2-inch dice
1 onion, finely chopped
1 clove garlic, minced
2 teaspoons chopped sage (from about 3 to 4 leaves)
1 1/2 cups bread cubes (from a crusty loaf or baguette)
3/4 cup shredded Gruyere cheese
1/4 cup grated Parmigiano Reggiano
3 tablespoons heavy cream
1 medium acorn squash, sliced lengthwise, seeds and strings removed
Olive oil
1/2 cup chicken or vegetable broth
Salt and pepper
1. Heat oven to 400°F.
2. Cook the bacon in a skillet over medium heat until crispy. Remove, and set aside.
3. In the same pan, cook the onion until beginning to brown, about 4 to 5 minutes.
4. Add the garlic and sage and cook just until fragrant, about one minute
5. In a medium bowl, combine the shallot mixture, bread cubes, cheese, and bacon. Pour in the cream and stir until everything is moistened. Season with salt and pepper.
6. Rub a little olive oil into the squash, coating the sliced edges and the cavity.
7. Sprinkle with salt and pepper.
8. Divide the stuffing between the halves, packing it in so that the squash can still lie flat when turned upside-down.
9. Carefully place the squash halves upside-down in a baking dish. Pour in the broth, bake for about one hour, until the flesh of the squash can be easily pierced with a knife. Once the squash is cooked, use a spatula (or two) to flip them over. Serve as is or slice into wedges.
Salad with Roasted Pears, and Port Wine Vinaigrette
Serves 4
2 Asian pears, cored, and sliced 1/2-inch thick
Raw sugar
One head green oak lettuce, washed, spun dry and chopped
2 to 3 thin slices of red onion
1/4 cup port wine
2 teaspoons chopped thyme
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons pear nectar
1/2 cup vegetable oil
Salt and pepper
1/2 cup crumbled blue cheese
1. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil, parchment of silicone. Dip the cut sides of the pears into the raw sugar and lay onto the baking sheets. Bake for 10 to 15 minutes until golden brown. Set aside.
2. In a salad bowl, combine the lettuce, and onion.
3. In a mixing bowl, whisk together the wine, vinegar, honey, pear nectar and oil. Season with salt and pepper.
4. Pour over the salad greens and toss to coat.
5. Plate the salad, arrange some of the roasted pears over the salad greens, and sprinkle with crumbled blue cheese.
6. The roasted pears can be roasted the day before, bring to room temperature before serving.
7. The salad dressing is a great marinade for pork or chicken, the dressing will keep in the refrigerator for up to 5 days.
Pomegranate Wild Rice
Serves 6
2 cups wild rice, rinsed
1/4 cup unsalted butter
1/2 cup chopped onion
3 ribs celery, finely chopped
1 tablespoon finely chopped thyme leaves
Salt and pepper
1 cup pomegranate arils
1. Put the rice into 4 cups of water and bring to a boil. Simmer for 20 to 25 minutes, until the rice is tender.
2. Drain.
3. While the rice is cooking, melt the butter in a skillet, add the onion, celery and thyme, and saute until the vegetables are softened. Add the cooked rice, season with salt and pepper, and toss in the pomegranates. Serve warm.
Maple Mashed Turnips
Serves 4
1 pound turnips, greens removed, peeled and cut into wedges
1/4 cup unsalted butter
1/4 cup maple syrup
Salt and pepper
1. Put the turnips into water to cover and bring to a boil.
2. Simmer for 15 to 20 minutes, until the turnips are just tender.
3. Drain and return to the pan with the butter, milk, and maple syrup.
4. Mash the turnips, season with salt and pepper and serve warm.
Pear Cake
Serves 6-8
3 ripe pears, peeled, cored and chopped
1 tablespoon lemon juice
1 tablespoon pear nectar
1/4 cup butter, melted
1/3 cup sugar
2 eggs, beaten
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup mascarpone
2 to 3 tablespoons pear nectar
1. Coat the inside of a springform pan with non-stick cooking spray and preheat the oven to 350 degrees.
2. In a bowl, combine the pears, lemon juice and pear nectar. Set aside.
3. In a mixing bowl, blend together the butter, sugar, eggs, flour and baking powder.
4. Fold in the fruit, and bake for 50 minutes, until a skewer inserted into the center comes out clean.
5. Allow to cool 10 minutes before removing the spring form.
6. Serve the cake warm or at room temperature garnished with mascarpone.
7. To make the mascarpone mixture, stir the pear nectar into the mascarpone, until light. Dollop onto each slice of cake.
Caramelized Apple, Onion and Sausage Breakfast Casserole
Serves 6-8
2 tablespoons unsalted butter
1 large onion, thinly sliced into 1/2 moons
1 teaspoon chopped thyme
1 teaspoon sugar
3 medium firm apples, peeled, cored, and cut into 1/2-inch slices
1 pound bulk sage breakfast sausage
3 cups sourdough bread, crust removed, cut into 1/2-inch cubes
8 ounces smoked cheddar cheese, cut into 1/4-inch cubes
10 large eggs
1 cup whole or 2% milk
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat the oven to 375 degrees and coat the inside of a 13-by-9-inch casserole dish with non-stick cooking spray.
2. Melt the butter in a large skillet, add the onions and cook for 10 to 15 minutes, until translucent, add the thyme, and sugar, saute another 2 minutes. Add the apples, and cook another 10 to 15 minutes, until the apples, and onions begin to caramelize. Transfer to a large mixing bowl.
3. In the same skillet, cook the breakfast sausage breaking up any large pieces, and cooking until the sausage is no longer pink. Transfer the sausage to the mixing bowl with the onions and apples.
4. Add the bread and cheese to the bowl.
5. In a large bowl, beat the eggs, milk, cream, mustard, salt and pepper together until blended.
6. Pour over the sausage and bread mixture, pressing down to saturate the bread.
7. Transfer to the baking dish, and bake for 40 t0 45 minutes, until the eggs are set, and the cheese is melted. Allow to rest for 5 minutes before cutting into portions.
Do-Ahead: This is the perfect do-ahead casserole, make it the night before, cool, cover and refrigerate, then bring to room temperature, and pop it into the oven in the morning.
@Diane Philips  Blog:
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